STEAMED EGG TOFU WITH MINCED PRAWN IN A SPICY SAUCE

INGREDIENTS

Serves 4 with other dishes

300g raw prawn meat

2 tbsp egg white Large pinch white pepper Large pinch salt

1 tsp cornflour

2 tbsp chilli oil with sediment

1 tbsp Chinkiang black vinegar

1 tsp brown sugar

½ tsp sesame oil

2 tsp light soy

2 tubes egg tofu

1 tsp cooking oil

TO SERVE

1 stalk spring onion, julienned Coriander, roughly chopped

METHOD

Smash the prawns with the side of a cleaver and chop finely. Place this prawn paste in a small bowl, then add the egg white, pepper and salt. Stir well. Add the cornflour and stir again. In a bowl, mix together the chilli oil, vinegar, sugar, sesame oil and soy, and leave to one side. Slice the tofu tubes in half and carefully squeeze out the contents. Slice into circles the width of your thumb. Arrange flat on a plate. Add 1 heaped tsp of the prawn mixture on top in a small mound, and place in a steamer. Drizzle with the cooking oil. Steam on a high heat until the prawn meat turns pink — this will take around 6 minutes. Remove carefully and drain off any water collected. Drizzle the chilli oil mixture around the tofu, and top with the coriander and spring onion to serve.